Winemaking: The fruit was harvested at the beginning of April. It was crushed and cold soaked in open top fermenters for five days prior to fermentation and had daily pumpovers to get optimal extraction of colour, flavour and tannins. The wine was left on skins for five days post ferment as extended maceration. This was then transferred to oak to mature
Winemakers Tasting Notes: Bright ripe cherries, sweet chocolate and bramble fruit dominate the fore. A touch of tobacco leaf and some raspberry compote on the nose. The palate is black, dark and rich. Soaked dried fruits, bright black cherries and a dominant spiciness line the palate whilst the soft velvety tannins stay with the wine all the way to the end. A savory, earthy flavor and a warmed berry compote finish.